Kobi-batata shaak
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 2 | teaspoons | Cumin or mustard seeds |
| 2½ | cup | Potatoes cut into 3/4-inch pieces |
| 1 | cup | Shredded green cabbage or up to twice as much |
| ½ | teaspoon | Cumin powder |
| 1½ | teaspoon | Coriander powder |
| ½ | teaspoon | Turmeric powder |
| ½ | teaspoon | Red chili powder |
| 2 | tablespoons | Fresh cilantro, chopped |
| ¾ | teaspoon | Lemon juice |
| ¼ | cup | Tomatoes, chopped |
Directions
Heat oil in a large skillet over medium heat. Add cumin or mustard seeds. Cook until seeds turn golden brown (for cumin) or gray (for mustard) and release their aroma, about 1 minute. Seeds will "pop" as they cook. Watch seeds closely to be sure they don't overcook.
Add potatoes into the skillet. Reduce heat to medium-low, cover and continue cooking for 15 minutes. Stir occasionally to prevent the potato mixture from sticking to skillet.
Add cabbage and continue cooking until vegetables are semi-tender. Add spices and stir to evenly coat vegetables. Cook until vegetables are tender, about 10 minutes. Stir in cilantro, lemon juice and tomatoes and serve immediately.
Makes 2 to 3 servings
Calories per serving: 154 Grams of fat: 5 % Fat calories: 29 Cholesterol: 0 mg Grams of Fiber: 2½ Source: Delicious! April 1994 Typed for you by Karen Mintzias